How to make sauerkraut – recipe | Food

Okayorean kimchi could also be grabbing all the great publicity in the meanwhile, however German sauerkraut, or choucroute because it’s recognized throughout the border within the French Alsace, is one other fermented cabbage product that’s worthy of your consideration. Like kimchi, it ought to ideally be consumed whereas nonetheless dwell, slightly than pasteurised, which is way simpler when you make it your self.

Prep 30 min
Ferment 5 days-5 weeks
Makes 1 massive jar

1 medium white cabbage (about 1kg)
1 tbsp superb salt
1 tsp juniper berries or caraway seeds

1 First choose your cabbage

Felicity Cloake’s sauerkraut 01

Sauerkraut could be made with any form of cabbage, however, in follow, it’s nicer with the crunchy, onerous varieties – I discover issues like savoy and kale a bit limp for the aim. White is conventional, however inexperienced or pink may even work right here; like Welsh-German meals author Anja Dunk, I feel the sweeter pink model is especially good in a kraut flavoured with juniper berries.


2 Shred the cabbage

Felicity Cloake’s sauerkraut 02

Pull off one outer leaf and put aside, then minimize the cabbage into quarters and trim off the bottom from every wedge. Resting every quarter on a flat aspect, finely shred the cabbage into skinny strips, clear outer leaves, core and all – a mandoline can be helpful right here, however a meals processor tends to be too violent, as a result of it bruises the leaves because it shreds them, so it’s value doing it by hand for one of the best texture.

3 Therapeutic massage salt into the cabbage

Felicity Cloake’s sauerkraut 04

Put the shredded cabbage in a really massive bowl and sprinkle with the salt. Toss properly to distribute it pretty evenly, then start vigorously massaging the salt into the leaves together with your fingertips, nearly as when you’re rubbing fats into flour to make pastry. Actually give it some welly.

4 Then therapeutic massage it some extra

Felicity Cloake’s sauerkraut 03

After a couple of minutes, the cabbage ought to begin to weep. Maintain going till there’s a big quantity of liquid once you press it down, which ought to take about 10-Quarter-hour in whole.

For those who’re actually making an attempt onerous and never getting anyplace, you possibly can add a bit extra salt, however that can, after all, make the top consequence saltier, so I’d counsel persistence as an alternative.

5 Pack into a big jar

Switch the cabbage and the liquid it has launched into a big, clear fermenting vessel – crocks are available in kitchen retailers and on-line, however you possibly can definitely use a big glass jar, if that’s all you have got. Simply keep away from something steel, until it’s particularly designed for the aim. Pack the cabbage proper down as you push it into the jar; it must be submerged within the liquid.

6 Add the spices and/or different flavourings

Felicity Cloake’s sauerkraut 05

At this level, add any additional flavourings: evenly bruised dried juniper berries, or caraway or yellow mustard seeds are traditional decisions, however you possibly can additionally go for thinly sliced lemon peel, chopped dill, or different veg or fruit corresponding to grated carrot, celeriac, apple, beetroot. No matter you resolve to make use of, cabbage ought to make up at the least three-quarters of the ultimate combine.

7 Crush the sauerkraut

Crush the cabbage so it’s utterly lined by the liquid; most fermenting crocks include weights for this function, however you possibly can use the reserved outer cabbage leaf held down by a big, clear stone or a sterilised jar stuffed with water and of an acceptable dimension to suit into the bigger vessel.

8 Cowl and depart to ferment

Cowl with the lid, if utilizing a purpose-made crock, or a clear tea-towel (the kraut must breathe) and depart in a cool, well-ventilated spot for between 5 days and 5 weeks, relying on how bitter you need it. Regulate it, to verify the cabbage remains to be lined by liquid, and style it often to verify on its progress.

9 Seal, then retailer or serve

As soon as the sauerkraut is bitter sufficient to your liking, take away the weights, seal the jar, and refrigerate or retailer in a cool place. (For those who discover it immediately too bitter, rinse with chilly water earlier than consumption, to tone down the flavour.) Eat chilly as a pickle, or heat up and eat as a aspect dish: it’s notably scrumptious with cured meat or fish, or with creamy sauces.

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